Eggplant (aubergine) - Chicken Terrine

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 2 -3 tablespoons olive oil
• 1 teaspoon ground coriander
• 2 medium eggplants (enough to line a one quart loaf tin)
• 1 lb chicken breast
• 2 garlic cloves, crushed
• 10 ounces defrosted frozen spinach, squeezed dry as much as possible
• 2 tablespoons chopped chives
• 1/2 cup cashew nuts, chopped
• 1/2 cup fresh basil leaf, chopped
• 2 -3 chopped sun-dried tomatoes (approx a full tablespoon)
• 2 eggs, beaten
• salt and pepper
• grated nutmeg, to taste
• sour cream, to serve (optional)

Recipe

• 1 mix the olive oil with the coriander.
• 2 slice the eggplants lengthwise in approx ½ inch thick slices.
• 3 brush only one side of the eggplant slices with the olive oil mixture, starting with the oiled side and preferably using a grill pan, sear the slices, pushing them down with a spatula, turn over and cook until they are colored and softened but still firm.
• 4 repeat with all the slices, then set aside to cool.
• 5 preheat the oven to 350°f.
• 6 finely chop the chicken breasts or let the food processor do this for you, it should be chopped, not a paste.
• 7 mix with all the other ingredients and seasonings.
• 8 line a one quart non-stick loaf tin with the eggplant slices, start on the bottom laying the slices lengthwise, then vertically up the sides so that you have 2 to 3 inches hanging over the sides.
• 9 if you don't have a non-stick loaf tin, line first with parchment paper.
• 10 pour the chicken mixture into the loaf tin, even out and fold back the eggplant slices to cover.
• 11 bake for 35-40 minutes until firm, check half way to make sure it does not get too dark, otherwise cover with aluminum foil.
• 12 remove from the oven, leave to cool in the tin.
• 13 the terrine can now be transferred to the fridge until ready to serve.
• 14 run a knife around the tin, turn the terrine out, cut in slices and serve with some sour cream.